By eatmundo · September 8, 2026
Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
Doro Wat is a rich, spicy Ethiopian chicken stew that serves as the national dish of Ethiopia. It is characterized by a deep, complex sauce made from slow-cooked onions and fragrant berbere, traditionally served with hard-boiled eggs.
According to eatmundo's ingredient comparison, the closest dish to Doro Wat from another cuisine is Chicken Tinola (Philippines): the two share 46% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Finely mince 500g red onion and cook in a dry Dutch oven over medium heat for 30 minutes until reduced to a paste, stirring constantly to prevent burning.
- 2
Stir in 100g niter kibbeh and cook for 5 minutes until the fat separates from the onion base.
- 3
Add 60g berbere, 4 minced garlic cloves, and 20g grated ginger, sautéing for 10 minutes to develop the spice aromas without darkening too much.
- 4
Add 1.5kg chicken pieces, ensuring they are well-coated in the spice base, and cover the pan, cooking on low heat for 20 minutes.
- 5
Pour in 250ml water, add 1 tsp salt, and simmer covered for 25 minutes until the chicken is tender and the sauce is thick and dark red.
- 6
Carefully stir in 4 peeled hard-boiled eggs and simmer for 5 minutes, allowing them to absorb the sauce's color and flavor.
- 7
Remove from heat and let the stew rest for 10 minutes to allow the flavors to deepen before serving on injera.
Frequently Asked Questions
What is Doro Wat?
Doro Wat is a spicy Ethiopian chicken stew prepared with a concentrated onion base, berbere spice mix, and clarified spiced butter. It is traditionally reserved for festive occasions and communal dining.
How long should I cook the onions?
The onions require at least 30 to 45 minutes of slow, dry cooking to reach the necessary jam-like consistency for the sauce base.
Can I use store-bought spice blends?
Yes, but ensure your berbere is fresh, as its quality is the defining factor of the dish's flavor profile.
What if the sauce is too thick?
You can add small amounts of water, a tablespoon at a time, to reach your desired consistency, but avoid making it too thin.
Why do I add the eggs at the end?
The eggs are added last to avoid overcooking them, which would cause the yolks to become powdery or fall apart in the stew.